Super quick, refreshing, and packed with fiber and protein – perfect when you want something light but satisfying.

🛒 Ingredients (1 serving)
• 3–4 tbsp cooked beluga lentils
• 1 cucumber
• 10 cherry tomatoes
• 7–8 Kalamata olives
• parsley
• olive oil
• salt

👨‍🍳 Instructions

1. Soak the lentils overnight.

2. Rinse well and cook for 10 minutes on low heat with 1 tsp salt. Drain immediately and let them cool completely.

3. Finely chop the cucumber, tomatoes, and parsley. Add the lentils and olives, then mix well.

4. Season with salt and olive oil.

Enjoy! 💚

Per 1 serving:
250 kcal | 20C | 14F | 9P

💡 Tip:
I usually cook a larger batch of lentils and store them in an airtight container in the fridge.